---------- Recipe via Meal-Master (tm) v8.02

     Title: HEAVENLY CHOCOLATE DELIGHT
Categories: Desserts
     Yield: 8 servings

     2 c  Water
     1 c  Uncooked rice*
     1 ts Ground Mexican cinnamon
          -- or regular cinnamon
     3 ts Vanilla extract; divided
     3 c  Milk
   1/2 c  Sugar
     4 oz Mexican chocolate
     1    Envelope gelatin
   1/4 c  Cold water
     2 c  Heavy cream
   1/2 c  Powdered sugar
     1 tb Coffee liqueur
          Chocolate sprinkles

 Combine water, rice, cinnamon, and 1 teaspoon vanilla in 2- to 3-quart
 saucepan.  Bring to a boil; stir once or twice.  Reduce heat; cover and
 simmer 15 minutes or until rice is tender and liquid is absorbed.  Add
 milk, sugar, and chocolate to rice mixture; simmer over low heat stirring
 occasionally until thickened, about 30 minutes.  Soften gelatin in cold
 water.  Add to thickened chocolate mixture.  Stir well.  Remove from heat.
 Place pan with mixture in bowl of ice water to cool. Whip cream and
 remaining vanilla at low speed until soft peaks form.  Increase speed to
 high.  Gradually add powdered sugar, continue beating until stiff but not
 dry.  Fold half of whipped cream into cooled rice mixture.  Add coffee
 liqueur to remaining whipped cream.  Spoon rice mixture into dessert
 glasses; top with remaining whipped cream and sprinkle with chocolate
 sprinkles.  Refrigerate until set.

 *Recipe based on regular-milled long grain white rice.  If using other
 types of rice refer to rice cooking chart.

 Source: Viva Arroz!
 Reprinted with permission from USA Rice Council
 Electronic format courtesy of Karen Mintzias

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